Instant Pot S’mores Cheesecake

July 31, 2019
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Created by Guest Chef
12 hours 55 minutes
Serves 6-8
INGREDIENTS:
  • Crust
  • 1 cup crushed graham crackers (about 1 sleeve)
  • 4 Tbsp cinnamon butter, such as Chef Shamy Honey Cinnamon Butter, melted
  • 2 Tbsp Harmons unsalted butter, melted
  • 1 dash Redmond Real Salt
  • 3 Tbsp flour
  • Cheesecake
  • 16 oz Harmons cream cheese, softened
  • 1/2 cup sugar
  • 2 Harmons eggs, room temperature
  • 1 pinch Redmond Real Salt
  • 1 1/2 Tbsp flour
  • 1/3 cup Harmons heavy cream
  • 2 tsp pure vanilla
  • 1/4 cup milk chocolate chips
  • 1/4 cup white chocolate chips
  • 1/2 cup mini marshmallows
  • Topping
  • 1 cup Harmons sour cream
  • 2 pkgs Chocolate Conspiracy chocolate
  • Marshmallows
  • 3 whole graham crackers, divided
DIRECTIONS:

Combine all crust ingredients and press into a 7″ springform or push pan. Freeze while preparing cheesecake batter.

Using a hand mixer or whisk, combine softened cream cheese and sugar. Add eggs, one at a time, incorporating each completely before adding the next. Add salt, flour, cream, and vanilla and blend completely.

Remove crust from freezer and add chocolate chips and mini marshmallows to crust. Distribute evenly. Pour cheesecake batter into crust and tap pan to remove any air bubbles. Tightly cover pan with foil.

To pressure cooker, add one cup of water and trivet. Place the springform pan or  push pan on trivet (if pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24″ piece of heavy duty foil into a rectangle that is 2″-3″ wide. Place cheesecake on sling and place in pressure cooker trivet.

Pressure cook on manual high pressure for 45 minutes with a 10 minutes natural pressure release. Carefully remove foil to avoid spilling water on surface of cheesecake. The center should still be slightly jiggly. If necessary, blot tops of cheesecake with a paper towel to absorb any residual liquid. Let cool to room temperature, then refrigerate overnight to set completely.

Slide a warm knife around edges of cheesecake to loosen, then remove from pan. Add one cup of sour cream to top of cheesecake, then decorate top of cheesecake with large marshmallows, mini marshmallows, Chocolate Conspiracy chocolate, chocolate chips, and graham crackers. Brulee  marshmallows with a brulee torch before adding to top of cheesecake if a toasty, roasted marshmallow is desired.

Find more recipes from Lisa Childs on her blog.